Description
Ina Garten’s strawberry rhubarb crisp brings classic summer flavors to life with sweet-tart fruit and a buttery crumble topping. Seasonal berries and rhubarb meld perfectly under a golden, crunchy oat-rich layer that promises pure comfort in each delightful spoonful.
Ingredients
Scale
Fruits and Berries:
- 4 cups (0.95 liters) fresh rhubarb, 1-inch-diced (4 to 5 stalks)
- 4 cups (0.95 liters) fresh strawberries, hulled and halved, if large
Sugars and Seasonings:
- 1¼ cups (250 grams) granulated sugar, divided
- 1½ teaspoons grated orange zest
- ½ cup (120 milliliters) freshly squeezed orange juice
- ½ cup (110 grams) light brown sugar, lightly packed
Dry Ingredients and Additional Components:
- 1 tablespoon cornstarch
- 1 cup (125 grams) all-purpose flour
- ½ teaspoon kosher salt
- 1 cup (90 grams) quick-cooking (not instant) oatmeal, such as McCann’s
- 12 tablespoons (170 grams or 1½ sticks) cold unsalted butter, diced
- Vanilla ice cream, for serving
Instructions
- Preheat the oven to a moderate temperature of 180°C / 350°F, ensuring the rack is positioned in the center for even heat distribution.
- Carefully slice rhubarb into uniform 1-centimeter pieces and hull and quarter the strawberries, creating a vibrant and consistent fruit mixture.
- In a spacious mixing bowl, gently combine the prepared rhubarb and strawberries with 150 grams / ¾ cup granulated sugar and delicate orange zest, allowing the fruits to macerate and release their natural juices.
- Dissolve the cornstarch completely in fresh orange juice, creating a smooth, lump-free liquid that will help thicken the fruit filling and enhance its glossy appearance.
- Pour the cornstarch mixture into the fruit, stirring gently to ensure even coating and distribute the thickening agent throughout the mixture.
- Transfer the fruit mixture to an 8 × 11-inch / 20 × 28 centimeter baking dish, spreading it evenly and placing the dish on a parchment-lined sheet pan to catch any potential overflow.
- Prepare the crumble topping by combining flour, remaining 100 grams / ½ cup granulated sugar, brown sugar, a pinch of salt, and rolled oats in a separate mixing bowl.
- Add cold, diced butter to the dry ingredients and work the mixture using a stand mixer on low speed or your fingertips until it forms moist, coarse crumbles with a rustic texture.
- Evenly distribute the crumble topping over the fruit mixture, ensuring complete coverage and creating an appealing, textured surface.
- Bake in the preheated oven for approximately 1 hour, watching for bubbling fruit and a golden-brown topping that indicates perfect caramelization.
- Remove from the oven and let the crisp cool slightly to allow the filling to set and prevent burning, then serve warm with a luxurious scoop of vanilla ice cream.
Notes
- Cooling transforms the crisp’s texture and prevents runny filling, so let it rest for 10-15 minutes after baking.
- Parchment paper saves your oven from sticky fruit juice spills by catching potential drips during baking.
- Quickly integrate cold, diced butter into the topping for a perfectly golden and crumbly crunch.
- Cut rhubarb and strawberries into uniform sizes to ensure even cooking and consistent mouthfeel.
- Prioritize fresh seasonal fruits for maximum flavor, but frozen options work when fresh aren’t available – just drain thoroughly to maintain ideal consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 210
- Sugar: 18g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg